
06/08/2025
My mother taught me how to make pastry dough and cook intuitively. She was laissez-faire about the whole process! She still calls it the “kitchen dance”.
My son would eat this whole tart on his own. I best keep cooking!
Tomato-Mustard Tart 🍅
1 pastry shell (I like to make mine)
2-3 plum tomatoes, thinly sliced
1-2 tsp Herbs de Provence
2TBS Panko breadcrumbs
1 TBS Maille Dijon
1/2 cup Gruyère, shredded
1 egg yolk
Arrange the pastry crust in a pie dish. Spread mustard in the bottom of the pie shell and sprinkle with Panko and herbs. Arrange the tomatoes over the Panko (if there are lots of seeds, take them out so it’s not too wet). Sprinkle more herbs over the tomatoes, and then the cheese. Brush the egg yolk over the edges of the pastry.
Bake at 425 until crust is cooked. I never time my pies- if it smells good it’s probably done. 😉
Enjoy!